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post #1336 of 2874
Ceramic hardly wears down at all. Small stones or something do permanent and extreme damage though.

Just disassemble the mill and have a look. If it looks disastrous and/or the grind becomes more inconsistent, replace.
post #1337 of 2874
Cup of Excellence Burundi (Kibungere, Bourbon, fully washed)

Damnit. That's some fine coffee.



Also enjoyed some Ethiopian Yirgacheffe and Sidamo.

Still not sure whether I prefer a coarse or fine-ish grind in my CCD. The coffee is quite different but both are very good. The finer grind leads to a more silk-ish coffee. Probably due to more insolubles?
post #1338 of 2874
Wait, what is CCD? I mean other than religious education classes when you are young and Catholic?
post #1339 of 2874
^The roast looks slightly uneven. Maybe a good thing.
post #1340 of 2874
Clever Coffee Dripper. Much more to my liking than Chemex or Aeropress.

I was actually a little confused when I saw the picture on my monitor. The crappy smartphone camera definitely enhanced the unevenness. It's less obvious, but no doubt it's there. Their Yirgacheffe is almost half lighter-ish and half darker-ish. I know that it's common for home roasters to blend mélanges but I don't know whether it's a good sign for professional roasters. Is it? Either way, coffee tastes good.

Next roaster in line is http://blackdelight.de , afterwards probably http://barn.bigcartel.com/ .
post #1341 of 2874
Ohh, ok. I have a clever. I find that I still like a french press better, but a clever is probably a close second.

I want to start drinking french press coffee regularly again, but I am so irritated at the coffee buying situation here in New York. I mean I can get any 3rd wave roasters stuff in the blink of an eye, however I am kind of tired of cups of all acid. Am I going to have to resort to buying Arabian Mocha Sanani from Peet's online? frown.gif
post #1342 of 2874
Quote:
Originally Posted by patrickBOOTH View Post

Ohh, ok. I have a clever. I find that I still like a french press better, but a clever is probably a close second.

I want to start drinking french press coffee regularly again, but I am so irritated at the coffee buying situation here in New York. I mean I can get any 3rd wave roasters stuff in the blink of an eye, however I am kind of tired of cups of all acid. Am I going to have to resort to buying Arabian Mocha Sanani from Peet's online? frown.gif

No counter culture rustico available? It's nice and balanced to my palette. It's definitely got that nutty chocolate part without overwhelming acidity.
post #1343 of 2874
b1os, which roaster is that COE from?

pB, I'd try to look for dry- or natural-process Ethiopians if you want to avoid the stupid acid bombs that 3rd wavers like. Blue Bottle's Nekisse is actually quite good despite its high price and pretentious packaging. Coava's Kilenso is just as good, but cheaper and less pretentious, but you can probably get the BB locally.

I just dropped in to my local roaster and picked up a batch of Ethiopian Kochere he roasted this morning. It will be interesting to see how the coffee changes over the next few days. Apparently coffee needs to rest about 48 hours after roasting.

Grinder maintenance: http://www.vvlgar.com/how-to-clean-a-coffee-grinder They say that steel burrs should last around 5 years. No idea what kind of duty cycle that's for.
post #1344 of 2874
It's from Supremo (the ones with lots of CoE, microlots and varieties). The Sidamo and CoE were both roasted in June. The Yirgacheffe, unfortunately, sometime in April. It was surprisingly good given the age though.
post #1345 of 2874
Just used my hario v60 01 at the office rather than the aeropress... less grind time, less cleanup, decent cup. I am probably never bringing the aeropress to the office again.
post #1346 of 2874
Gimmee has that same Coe Burundi. I have it in my room. I wonder how different the roasting profile is
post #1347 of 2874
Should you tamp on the table or on the edge?
post #1348 of 2874
You should tamp such that you get an even seal. How you do it is up to you but having a steady and level surface to do the tamping on makes it much easier. How you "should" do it also depends on the portafilter you use (bottomless or not, and if not the designs vary wildy) or whether or not you use a tamping station.
post #1349 of 2874
Quote:
Originally Posted by indesertum View Post

Gimmee has that same Coe Burundi. I have it in my room. I wonder how different the roasting profile is
How do you like it? I'm very inexperienced with filter coffee (as a matter of fact, the recent three were pretty much the only ones I've had that were decently prepared). The Burundi was quite different from the Sidamo and Yirgacheffe, that I know for sure. I've also read that coffee from Burundi is hit or miss (Sweet Maria). This is definitely a "hit" (it won the CoE of Burudni, so that's obvious, but still).
post #1350 of 2874
Quote:
Originally Posted by b1os View Post

You should tamp such that you get an even seal. How you do it is up to you but having a steady and level surface to do the tamping on makes it much easier. How you "should" do it also depends on the portafilter you use (bottomless or not, and if not the designs vary wildy) or whether or not you use a tamping station.
It's not naked. People tell me to do it on the edge because doin it on the table will damage the spout but I get a more even seal on the table.


Love the Burundi. Flavors are complex, nice fruitiness, roast isn't too light.
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